Gluten-free chocolate and raspberry torte

Method

1. Preheat the oven to 180ºC. Line the base of a 20cm (8inch) spring-form tin with bakewell paper and brush the sides with a little melted butter, followed by a dusting of ground almonds.

2. Place the chocolate and the butter in a pyrex bowl, over a pan of simmering water on a very gentle heat. Separate the eggs and using an electric whisk beat the egg yolks with the sugar until pale light and fluffy. When the chocolate / butter mixture has melted add to the egg yolk/sugar mixture and mix well to combine.

3. Stir in the cream and the ground almonds.

4. In a clean pyrex bowl, beat the egg whites until they reach the stiff peak stage.

5. Fold in the egg whites a third at a time into the chocolate mixture very gently until they are combined.

6. Now, gently fold in the raspberries and pour into the lined spring-form tin. Bake in the moderate oven for approximately 25-30 minutes. The edges should be cooked but the centre should be slightly underdone.

7. Allow the cake to cool completely in the tin and serve a little slice with softly whipped cream and a few extra fresh raspberries.
   From Healthy Gluten Free Eating, by Darina Allen and Rosemary Kearney